How Processing Affects Apricots

Ninety-eight percent of all juices, including apricot juices,for an adult woman. In some studies with laboratory
sold in the United States are pasteurized to stop theanimals, dried apricots have been as effective as liver,
natural enzyme action that would otherwise turnkidneys, and eggs in treating iron-deficiency anemia.To
sugars to alcohols. Pasteurization also protects juiceskeep them from turning brown as they dry, apricots
from potentially harmful bacterial and moldmay be treated with sulfur dioxide. This chemical may
contamination. Following several deaths attributed tocause serious allergic reactions, including anaphylactic
unpasteurized apple juices that contain E.coli, the FDAshock, in people who are sensitive to sulfites. Apricots
ruled that all fruit and vegetable juices must carry acan also be found in medical uses. They are used in
warning label telling you whether the juice has beenlowering the risk of some cancers. According to the
pasteurized. By the end of the year 2000, all juicesAmerican Cancer Society, apricots and other foods
must be processed to remove or inactivate harmfulrich in beta-carotene may lower the risk of cancers of
bacteria.Five pounds of fresh apricots produce only athe larynx, esophagus, and lungs. Although this remains
pound of dried apricots. Drying remove the water, notunproven, the ACS recommends adding apricots to
nutrients. Ounce for ounce, dried apricots have twelveyour diet. There is no such benefit from beta-carotene
times the iron, seven times the fiber, and five times thesupplements. On the contrary, one controversial study
vitamin A of the fresh fruit. Three and a half ounces ofactually showed a higher rate of lung cancer among
dried apricots provide 12,700 IU of vitamin A, two and asmokers taking the supplement.Cindy is the host of a
half times the full daily requirements for a healthy adultFree Asian Recipes website dedicated to all things on
man, and 6.3 mg of iron, one-third the daily requirementAsian Cooking and Culinary Guide.